Print

Creative Spaghetti and Meatball Cupcakes Recipe with Crispy Garlic Bread Crust Made Easy

spaghetti and meatball cupcakes - featured image
Print Recipe

A playful twist on classic spaghetti and meatballs featuring a crispy garlic bread crust that holds tender meatballs and saucy spaghetti in a portable cupcake form. Perfect for parties, family dinners, and impressing guests with a fun and delicious meal.

Ingredients

Scale
  • 1 cup Italian or French bread crumbs
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped (optional)
  • Salt and pepper to taste
  • 1/2 pound ground beef (80/20 blend)
  • 1/2 pound ground pork
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup breadcrumbs
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 6 ounces spaghetti (regular or whole wheat)
  • 1 cup marinara sauce
  • 1/2 cup mozzarella cheese, shredded
  • Fresh basil leaves (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). In a bowl, mix bread crumbs, melted butter, minced garlic, parsley, salt, and pepper. Press about 2 tablespoons of this mixture firmly into the bottom and up the sides of each muffin cup to form a shell. Bake for 10-12 minutes until golden and crispy. Let cool slightly.
  2. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente (about 8-9 minutes). Drain and toss immediately with half of the marinara sauce. Break spaghetti strands in half for easier assembly.
  3. In a large bowl, combine ground beef, ground pork, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and pepper. Mix gently until just combined. Form into 24 small meatballs about 1 inch in diameter.
  4. Brown meatballs in a skillet over medium heat for 6-8 minutes, turning to brown all sides. Alternatively, bake meatballs at 375°F (190°C) for 12 minutes until browned. Remove and set aside.
  5. Spoon a small amount of marinara sauce into each garlic bread crust shell. Layer a few strands of spaghetti over the sauce, nestle one meatball on top, then add more spaghetti around the meatball. Sprinkle with shredded mozzarella cheese. Repeat for all cups.
  6. Bake assembled cupcakes at 375°F (190°C) for 15-20 minutes until cheese is melted and bubbly and meatballs are cooked through. Let cool for 5 minutes before removing from muffin tin.

Notes

Press the garlic bread crust firmly into the muffin tin to create a sturdy shell. Avoid overcooking meatballs on the stove as they finish baking in the oven. Toss spaghetti immediately with sauce to prevent clumping. Let cupcakes rest before unmolding to prevent crumbling. Breaking spaghetti strands helps with assembly and eating. Use non-stick or well-greased muffin tins or line with parchment rounds for easy removal.

Nutrition

Keywords: spaghetti, meatballs, cupcakes, garlic bread crust, party food, kid-friendly, easy dinner, comfort food

Find it online: https://emmayum.com/creative-spaghetti-and-meatball-cupcakes-recipe-with-crispy-garlic-bread-crust-made-easy/